Emulzoon contains soy lecithin (GMO-free), which is used as emulsifying agent. Emulsifying agents allow the mixing of fat and water. Fatty dressings (e.g. vinaigrette or mayonnaise) can be produced with soy lecithin. It can also be used to produce airy foams. These foams generate a very aromatic and unique melting sensation in the mouth. Dosage for production of airy foams:

• Stir 3-4 level measuring spoons of soy lecithin (Emulzoon) into 200 ml of cold or hot liquid (broth, juice, etc.)
• Beat the mixture with an electric whisk or hand blender at the highest speed until it becomes foamy
• Skim the foam from the surface and repeat the process until sufficient foam has been skimmed off (adding Emulzoon as required)